Vegetable Fried Noodles

Even though I don’t share many vegetable recipes on Rasa Malaysia (mostly because I find Asian-style vegetables very hard to shoot), it doesn’t mean that I don’t like them. Dine in or out, I always have a vegetable dish to balance off my meal. I love all kinds of vegetables, be it plain stir-fry, in soups, or in noodles.

Vegetable fried noodles is one recipe that I make use of the different vegetables I love. It reminds me of the 9th Emperor God festival in Malaysia when we observe a pure vegan diet during the festivity. My aunt is a very good cook and her vegetable fried noodles is one of my favorite dishes during the celebration—simple noodles fried with a variety of shredded vegetables.

This is my rendition of her vegetable fried noodles. Instead of using the regular vermicelli or rice noodles, I made the recipe with mung bean noodles (also known as cellophane noodles or glass noodles). I love the slightly starchy and springy texture of this noodle. For vegetables, I used cabbage, carrot, bean sprout, fresh shiitake mushroom, and scallion. It’s simple and humble, the kind of dish that I enjoy especially when I eat too much meat for the week.

Wonderful (and delicious) recipe! My only critique is that your measurements could be a little clearer. It’s hard to measure things in OZ when you don’t have a scale in the kitchen. I tried my best to estimate how much veggies to use and ended up not putting enough in. Instead maybe you can say half of the cabbage, or 1 cup of beansprouts. Or even how many noodle clumps (how am I suppose to know how much 28 grams are?) It’d be a lot easier to measure with typical kitchen tools.

For recipes on this site, scale is the way to go. Cabbage can be very big or smaller and it all depends on the region you are in. Also, the cups measurement is not standardized because the cup in Australia is different size compared to the US.